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Author Topic: What's Cookin'?  (Read 94953 times)

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Lady Duke

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Re: What's Cookin'?
« Reply #200 on: July 01, 2009, 03:53:45 PM »

Kazz and I made some yummy falafel.  It was surprisingly not that hard to make, though I think Kazz could've cooked them a little longer.  But they're chick peas, not meat, so it isn't a big deal anyway.  And they were still super delicious.  A++ would eat again.
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Doom

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Re: What's Cookin'?
« Reply #201 on: July 20, 2009, 02:00:33 PM »

Today on Let's Lose Some Weight I ate some turkey hot-dogs for breakfast and swiftly paid the price as I had to cook something that did not make my caloric intake look as big as my waist.

So I followed some el-cheapo easy-mode recipe for spinach pasta salad and even though I used too much of the resulting pasta water is is strangely delicious?! Thanks Food Network!
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Mongrel

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Re: What's Cookin'?
« Reply #202 on: July 20, 2009, 04:38:49 PM »

Grocery store sushi and peach beer - for the retarded weeaboo in us all!  (though the beer is from Québec)

I mean, I've had and know far better, but stragely, sometimes it hits the spot... probably because what you really want on those occasions is a lot of soy sauce and wasabi and it's a goddamn crime to do that to good sushi.
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Brentai

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Re: What's Cookin'?
« Reply #203 on: July 31, 2009, 12:59:29 PM »

Breaded pollock baked with jalapeno and shredded Mexican four-cheese, on wheat bread with mayonnaise.

Works damn well for a Whatever the Hell is Left in the Fridge theme dish.
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Niku

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Re: What's Cookin'?
« Reply #204 on: July 31, 2009, 05:20:46 PM »



Eggs, bean sprouts, garlic, and chicken cooked in Mongolian Fire Oil and then turned into fried rice with fresh steamed rice and a lightish touch with soy sauce and butter.
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Doom

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Re: What's Cookin'?
« Reply #205 on: August 19, 2009, 09:23:28 AM »

So this Friday I am going to try out the following recipes I got from browsing Something Awful's Goons With Spoons. They had Chili Peppers as the theme of their 37th Iron Chef contest.

Soup:
2 pasilla peppers
1 onion
A bit of Oil to sautee
2 Cups Vegetable Stock
Salt/Pepper
A bit of Milk to simmer

Chop up onion
Chop up peppers
Sautee together with oil

Add two cups of vegetable stock and season. Cook for 20 minutes.

Blend it all up into delicious liquids.

Add milk and simmer until done.


And Popsicles!

Several habaneroes
1 carrot
1 can coconut milk
Salt

Juice the habaneroes, juice the carrot, add the can of coconut milk and a tiny bit of salt, mix it up and freeze.

hoo-ray
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TA

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Re: What's Cookin'?
« Reply #206 on: August 19, 2009, 09:55:39 AM »

Wait, I don't understand the first recipe.  Is it for a peppery smoothie or something?
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Doom

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Re: What's Cookin'?
« Reply #207 on: August 19, 2009, 09:57:01 AM »

It's Soup. You blend the ingredients and then resume simmering them with milk.
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Brentai

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Re: What's Cookin'?
« Reply #208 on: August 19, 2009, 09:57:56 AM »



GOTTA get around to that.

Maybe I'll stop arguing with people and do my job now.
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Doom

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Re: What's Cookin'?
« Reply #209 on: August 19, 2009, 11:56:47 AM »

Also want to chip in that the soup recipe seems blindingly simple and this is important because I've tried making soup a few times and I feel it is always sub-par.

Anybody got experience with soup?
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TA

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Re: What's Cookin'?
« Reply #210 on: August 19, 2009, 12:14:33 PM »

I've got a few soups I make.  That one seems like it'll end up just being a kind of bisque, though, which is sorta different.  When I think soup I think of a broth with stuff in it, not a slurry.
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Fortinbras

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Re: What's Cookin'?
« Reply #211 on: August 19, 2009, 12:42:12 PM »

You gotta build a base up with soups.  Making your own stock, deglazing, reducing and properly seasoning are important.  Add aromatics at the very end, once it`s off the heat.  Like, put a few leaves of tarragon in a bowl with some meat and then pour hot stock over that, wham, soup.

In Doom`s soup, the milk added before simmering is a great idea.  When milk cooks it breaks down and due to some kind of science thing makes sauces and soups more savory.
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Doom

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Re: What's Cookin'?
« Reply #212 on: August 19, 2009, 12:44:13 PM »

Quote
You gotta build a base up with soups.  Making your own stock, deglazing, reducing and properly seasoning are important.

If you could elaborate on each step or demonstrate via recipe.

I am really bad at this, the best thing I made was a really odd eggplant stew that was serviceable but only to myself. I tried a thinner soup two nights ago with some left-overs but probably didn't have the materials for it ultimately.
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Fortinbras

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Re: What's Cookin'?
« Reply #213 on: August 19, 2009, 01:08:15 PM »

You are in luck, my son!  I'm making a pork soup tonight.  Not promising any photo essays, but I'll be back soon with details and a pic or two of the process.
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Fortinbras

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Re: What's Cookin'?
« Reply #214 on: August 19, 2009, 08:15:51 PM »

Cooking With Fortinbras: Leftovers Soup!

Equipment needed: big pot, stove, barbeque, wooden spoon, metal sieve, aluminium foil

This is gonna seem to take a while, but if you do it nice and slow over the course of the day, just whenever you got free time for it, it'll be relaxed and easy.

To start, if you don't have metal skewers then start soaking some wooden ones now.

I'm working from leftover pork loin.  I cut the outer part off, since it's kind of fatty and I was making schnitzel with the inside, nearly fatless piece.  You end up with a lot of meat and a lot of fat left over.  So separate them as well as you can.

Cut the meat into kebab sized cubes and marinate with wet rub: grind coriander, green or black pepper, dill and mustard seed together in a coffee grinder.  Chop two cloves of garlic.  Combine it all with a tablespoon of honey, two tablespoons of olive oil and a few pinches of salt.  Slather the meat in it and pack it away in the fridge.

Render some fatty pieces of pig down in a big pot.  Fatty bacon is the perfect thing for this, obviously I'm working with the fat from the loin.

Put the bacon or whatever you've used aside and drain most of the fat off.  Leave about a tablespoon in.

Here's an important interlude: Wash yo veg, dogg.  That's so basic a lot of people forget how important it is.  Wash vegetables.  All of them.

Cut an onion into rings and drop it in with a pinch of salt.  Cook on medium high heat until lightly caramelized.  Add two stalks of neatly chopped celery and one neatly chopped carrot: now you have mirepoix, a vegetable base for stocks and soups!  This is the most basic possible example, so if you want other stuff in there put it in.  Chilis for heat, bell peppers are wonderful, on and on.  If you're cooking meat in the soup, tomatoes or pineapple juice have properties that tenderize meat.  Cook for another five minutes.

If you've already got stock made then throw that shit in and SCRAPE SCRAPE SCRAPE!  Get all the delicious crunchy bits off the bottom of the pot.  This is called deglazing.  I did not have stock since this is kind of a Leftovers Fu thing.  Water will do, we're gonna keep building on this.



If you do not have one of these bad mothers you need to get on the ball.  Brita water tastes better than all bottled water, is way better for the environment and costs pennies on the dollar.



Add spices.  This is a spice broth.  In here we have a cinnamon stick, five cloves, a few pieces of allspice, eight whole black peppercorns, a piece of star anise, paprika and whole cumin.  Cumin is strong stuff, don't use as much of it as everything else.  If black licorice flavor bugs you or is really overpowering to you, skip the star anise.  If not then go for it, it enhances meaty tastes.  Also, you want a lotta water.  This is going to reduce down pretty far.

Add a dribble of lemon juice or red or white wine vinegar.

Have a bowl with some water in it on hand and bring the liquid slowly to a NEAR boil.  Never boil stocks.  See the foamy gunk that comes to the top?  Skim that off with a spoon and drop it into your bowl of water.  Once it's all nicely skimmed off two or three times, reduce the heat and leave it alone.  For hours.  With a meat stock you need to leave it for about eight hours, with this three will do fine.  Go watch a few episodes of The Wire or catch up on some LPs.  Time's up?  Strain the broth.  Cheesecloth if you got it, and you should got it, but if not then pass it through a metal one a few times.  Back into the pot, you want the stuff hot.



Preheat a grill and skewer up the meat.  Cut a couple peaches in two, remove the pit and slather them in olive oil.  Throw the meat on the highest heat you've got and cook it a couple minutes per side, four sides total.  Put the peach halves on slightly lower heat, cooking each side until it's lightly charred.  Remove it all, cover the meat in aluminium foil, let the peaches cool for a minute and slip the skins right off.  Cut into slices.



When the meat is rested, slip about five pieces per person off the skewers and drop them in the bowl.  Lay a few leaves of tarragon and either small basil leaves or chiffonated basil on top of the meat.



Salt the near-boiling stock (done at the end because the stock reduces and can get overbearing really quick) and pour it over top.  Let steep for a couple minutes.  Drop some peach slices in.



The spice on the meat washes off into the broth a bit, giving it more flavor.  The peach is nice with the aromatics and contrasts the spice and savoriness of the broth and meat nicely.
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Doom

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Re: What's Cookin'?
« Reply #215 on: August 20, 2009, 08:06:33 AM »



You're a hero! Thanks.
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Doom

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Re: What's Cookin'?
« Reply #216 on: August 22, 2009, 02:43:42 PM »

Here is the base recipe for slow-cooker chili I got from the Something Awful Slow Cooker thread:

1 lb lean ground sirloin
3 strips of bacon, cooked & chopped
1 large sweet yellow onion, chopped
1 bunch green onions, chopped
2 jalapeño peppers, seeded & finely chopped
1 red bell pepper, chopped
3 cloves garlic, crushed
3 cans diced tomatoes
1 cup low sodium/low fat beef broth
½ cup medium fire roasted red salsa
1 cup red beans (dry)
1 tbsp chili powder
½ tsp cayenne pepper
½ tsp Hot Shot pepper mix
½ tsp ground chipotle pepper
½ tsp ground ancho chili pepper
½ tsp Chinese chili garlic paste
1 tsp ground dry mustard
2 tbsp Sugar in the Raw
2 tsp salt
2-3 dashes Worcestershire sauce
1 tbsp olive oil

Directions:

Bring 5 cups of water to a boil, add beans, boil 2-3 minutes. Remove heat, cover and set aside to soak several hours. Drain and rinse beans thoroughly.

Brown meat, garlic and chili powder in a large skillet. Add olive oil, onions and peppers and cook until onions are clear. Add to crock pot along with all other ingredients, cook 6 hours on low heat.

This chili is pretty mild but flavorful. If you want to increase the heat double the dry pepper content first, then if that's not enough add more jalepenos.



Made the beans when I got up.

I used chicken instead of ground beef. Fried the breasts to a perfect white outside/barely pink inside, shredded them between two forks, and started with the recipe's beef/chili powder/garlic cloves step. It's all sitting in the crock pot right now and it looked divine when I added the chops vegetables to the meat and let that cook. I could have made some rice and called it a meal right there with some different seasonings and sauce.

Anyways at 12:30 AM I will have some delicious chili.
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Kayma

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Re: What's Cookin'?
« Reply #217 on: August 22, 2009, 06:53:56 PM »

Any recommendations for purchasing a slow cooker? I've been meaning to get one, and that recipe looks good.
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Doom

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Re: What's Cookin'?
« Reply #218 on: August 22, 2009, 06:57:35 PM »

I'm just using the one we had lying around so let me copy/paste you some advice from other strangers.

Quote from: SA Slow-Cooker Thread First Post
Okay, so what kind do I buy?

My current brand of choice is Rival Smartcookers. I have a 6-quart elliptical with a ceramic removable bowl and a glass lid, and it's pretty damn awesome. I can't give you much on other brands, but I must advise once again to get a removable bowl. Seriously, this will save you so much trouble come cleanup time. There's various advantages to your different bowl materials too.

Both ceramic and metal bowls are oven-safe, but your ceramic won't stand up to a broiler and you can't put your metal in the microwave. Ceramic bowls also aren't stove-safe, so you'd have to use a skillet to sautee your meats beforehand. Once you have one, it's probably going to work for you. Have fun experimenting with it, as any hurdles you encounter short of "HALP! My slow cooker starts an electrical fire every time it turns on!" or demonic possessions can most likely be overcome.

Well, I have a Rival Crock Pot myself and I must agree on the removable tray thing. Make sure it's a decent size for the meals you're preparing, slow cookers don't work if they're filled to the brim.

Gonna try some sort of oatmeal recipe in it next. The chili will be done within 2 hours. It looks and smells divine.
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Doom

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Re: What's Cookin'?
« Reply #219 on: August 22, 2009, 08:43:32 PM »

I also cheated and only chopped up a single medium-sized red onion because I don't really like onions but my Dad is right: I must broaden my horizons and learn to cook better for others. Baby steps, though.

It was my first onion chop. Made my eyes sting but I didn't cry. Still had to wash jalapeno and onion juices off my hands while half-blind before I could wipe my eyes.

Uh anyways hey it was 12:30 so I tested a very small bowl of the chili and it was so delicious I wolfed it down

success
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